Saturday, October 11, 2008

Our favorite pancakes - Cook's Illustrated

The other day Mushy was asking me if I had Mom's pancake recipe. I said yes, it's in my head, just like so many other great recipes she gave me. She and I recalled the thin cakes the batter made, the same thinness that my husband compares to crepes. This crepe like consistency is why we don't make them regularly for the family. We have chosen instead a recipe from a free issue of Cook's Illustrated (if you don't know this magazine and like to cook, I highly recommend a subscription). So without a single alteration, here is Cook's Illustrated's Blueberry Pancake recipe. Living in Maine, we have quarts of blueberries put up in the freezer. If you are not so lucky, I highly recommend buying Wyman's canned or frozen blueberries if you can fine them. Oh and yes, this is what we made for breakfast for our family and our good friend visiting with their 3 kids! Yummy!

Blueberry Pancakes
makes about sixteen 4-inch pancakes, serving 4 to 6

When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice. (*we like using buttermilk better*)

1 tablespoon juice from one lemon
2 cups milk
2 cups (10 ounces) unbleached all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
1 - 2 teaspoons vegetable oil
1 cup fresh or frozen blueberries, preferably wild, rinsed and dried

  1. Whisk the lemon juice and milk in a medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
  2. Whisk egg and melted butter into milk until combined. Make well in center of fry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
  3. Heat 12-inch skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle one tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin wide spatula, flip pancakes and cook until golden brown on each side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining oil only if necessary (* step 3 is identical to how Mom taught me to make pancakes except we used butter in place of oil*)

Serve with real maple syrup and enjoy! Have a great morning!

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